Case Study: Flower Pizza Athens

Flower Pizza

The client

Flower is an Italian style pizzeria on Mavili Square, one of Athens' best-known neighbourhood squares, serving the city since 1973. It runs all day, from breakfast and coffee through brunch, pizza, pasta and cocktails, with dine-in, delivery and its own ordering app.

An all-day operation of this kind depends on consistency across very different services. That was where our work began.

Our role

For 1.5 years, we held general culinary oversight of the operation in an executive & hands on role. This was not a single project or a set of separate tasks. Menu, costing, sourcing, people and promotion sat under one direction, so every decision supported the others.

What we delivered

• Menu development and design: we built on the existing menu structure, refining it around what the kitchen could deliver consistently, from morning to late night.

• Food costing: every dish costed, so pricing protected margin without losing value for the guest.

• Product sourcing: quality ingredients at the right cost, from reliable suppliers.

• Kitchen recruitment: building the right team for the menu and the volume.

• Training: clear standards, so each dish left the pass the same way every time.

• Promotions: campaigns that brought guests in and gave them reasons to return.

The first Detroit-style pizza in Athens

During our time at Flower, we introduced the first Detroit-style pizza in Athens. A new product only works when it is ready behind the line as well as on the menu. The recipe was developed, costed, sourced and trained before it reached the guest, so it could be served at volume from day one.

The result

Flower recorded the highest turnover in its history during our time there. The menu played a key part, but it was not the only factor. Results came from costing, sourcing, people, training and promotion working together under one direction.

Strong systems. Clear strategy. Real results.

If your business needs more than advice, with someone to take ownership of the operation and lead it, we would be glad to talk.

Host Culinary Consulting, Giorgos Polatidis